Steak and potatoes

Hello again from Mid week meal! Nothing says being snowed in quite like a nice juicy steak. Okay, maybe not, but you never need an excuse for steak. I whipped up a quick and easy marinade, cooked my meat in it, then served the steak with a side of roasted fries.

Here’s what I did:

Steak Marinade:

• 3/4 Cup balsamic vinegar
• 1 cup Worcestershire sauce
• 1+ 1/4 cup olive oil
• 2 tsp oregano
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tbsp chopped garlic
• salt and pepper to taste

Mix all ingredients together and marinade steak in it for at least an hour (I used two steaks for this, but the amount of marinade is easily enough for 6 steaks)

Cooking:

1. Heat a fry pan with a little olive oil
2. sear off all sides of the meat
3. Add remaining marinade (that the steaks were in) and cover and place in the oven at 375 F for twenty minutes

 

Potatoes:

• Cut the potatoes into small fries
• season with paprika, salt, pepper, adobo seasoning, dried parsley, onion powder, garlic powder
• Cook at 400 F for 45 minutes tossing every 12-15 minutes

 

Enjoy!

~That Guy

Chicken Stock

Stocks add such great flavor to dishes, and are also handy when throwing together a quick reduction sauce. You might think that powdered stocks you can buy in a can is good to use (and I do have those in my pantry just in case), but there’s just no comparison to a homemade stock. Chicken stock is great for risotto and chicken soup.

Here’s an easy recipe:

• Chicken bones (this particular instance I used the bones from several chicken leg quarters)
• Two medium sized onions- Diced
• 3-5 carrots-diced
• 6 stalks of celery-diced
• A sprig of thyme
• 1/2 cup white cooking wine-optional
• 1 bunch of parsley
• 2-3 bay leaves 
• salt
• Oil for sauteing
• 1.5 -2 gallons water  

What to do:

Saute the onions in a little bit of oil till clear. Add the onions and carrots cook for another 3 minutes then add the chicken bones. If you are using wine this is when you would add it. Cook for another 3-5 minutes then add water, thyme, parsley and bay leaves. Bring the water to a boil, and then turn it down to a simmer and cook for 45 minutes occasionally skimming the surface of the water with a spoon (the idea is to have a clear stock). Use a strainer to strain out the veggies and aromatics. Now you are ready to make soups, sauces, risottos, rice, and so much more!

~That Guy